Monday, October 10, 2011

Uber Lemon Ice Cream—Secret Recipe Club

It’s Secret Recipe Club time again, already. I don’t even want to talk about how fast time is going by! So let’s just talk about this month’s recipe and blog I was assigned.

My secret blog this month is Evelyne’s blog, Cheap Ethnic Eatz. She is from Montreal, and is a fellow food lover who started a dinner group that now has over 250 members. There is definitely a lot of ethnicity on her blog! But as soon as I saw some lemon ice cream she made last year, I knew that was the recipe for me. Funny, a couple days after I decided that was what I was going to make, out of the blue, my son, Taylor announced to me that for his 8th birthday (this Wednesday, the 12th) he wants lemon ice cream. OK! I’m not even sure what made him think of that as we haven’t had lemon ice cream before.

Evelyne’s Uber Lemon Ice Cream looked just like it would hit the spot. She mentioned that this was really a “not for the faint of heart” and “could replace a morning coffee in terms of a slap in the face to wake you up”.

Her recipe uses the zest of one lemon and the juice of three lemons with only one cup of cream and one cup of milk. That does sound uber! I really just wanted to have more ice cream, so I adjusted the recipe—basically, I doubled the cream and milk, but only used three lemons and the same amount of sugar for the original recipe. This made some great lemon ice cream. It’s not uber tart, but I would call it uber because it tastes great!

Zest one lemon and juice three lemons. Combine the juice with the sugar and salt in a medium sized heatproof bowl. Set it over a pan with about one inch of simmering water and whisk until the sugar is dissolved (about 3-5 minutes). In a large bowl, add the warm juice mixture to the cream and milk and whisk to combine. Pour the contents into the bowl of an ice cream maker and churn according to manufacturer’s instructions, 20-25 minutes. Store the ice cream in an airtight container in the freezer for at least a few hours. Let sit on counter for 10 minutes before serving.

This ice cream is really good and is surely one I’ll be making again. Happy to have spent time on Evelyne’s blog and found another to check in on all the creations she’s got going on. Check out her blog on the links above.

***Having some trouble with my linkz code being right on my blog, so check out all of Group A Secret Recipe Club Reveals on this link.

29 comments:

This ice cream looks so creamy and refreshing. Its rare to find lemon ice cream but I think the combination of cream and lemon is always good. Maybe some blueberry compote topping, just to take it over the top? (Notice I didn't mention chocolate.)

Thanks, Lisa, Winnie and Anne. I had a frozen custard once that was lemon and it was really good.Anne--you would think the lemon would curdle the cream/milk, but it didn't. It was instantly thicker as I whisked it in.

I have to use Splenda not sugar and agave is same as sugar for diabetics. I might try half 1/2 and 1/2 and then 1/2 yogurt. There are some premium very high quality yogurts. "2 cups cold heavy cream" and "2 cups cold 2% milk" could be perhaps 2 CUPS 1/2 and 1/2 and then 2 cups yogurt. Yogurt has a tangy taste so might blend well with the lemon. We shall see. Thanks.